Preparation:

1. Mix the annatto/achiote, orange juice and salt very well.
2. Spread annatto/achiote mixture on both sides of fish.
3. Grill for about 4 minutes on each side, or cook in the oven on a tray covered with tin foil at 400f for 15 to 20 minutes.
4. Rub pineapple with oil and grill for four minutes on each side. Serve your fish with pineapple and top it with the coriander leaves.
Tip: you can substitute the red snapper for any other kind of fish.